Sunday, February 16, 2014
Recipe: How to make white truffle risotto
The cheese alone may be $350, but every penny is well spent.
Roses, chocolate truffles, jewelry….Who wants that perfect love story anyways? Cliché cliché cliché. Yes you can drop $$$ on things that your lady already had on her plate. Cliché cliché cliché. Or… step yo game up and have her live the GLUT LIFE this Valentine’s day. Nothing says I heart you more than droppin’ some cheddar on 15 pounds of parmesan!
When you go into your local cheese shop and ask for a chunk of parm, more than likely you will be shown a piece weighing about half a pound. Kindly look the monger in his eyes and slap that shit out of his hands! Glut Life’s chunk of anything is 15 pounds and up. And don’t skimp by trying to buy cheap parm. Get Parmigiano Reggiano from Parma Italy with the official Consorzio stamp on the rind. Sure it might set you back $350. But what’s $350 compared to showing someone you love how much they mean to you by doing what else… wasting yo’ $$$$
Before creating your bowl, you first have to create something to put in it. Risotto is a perfect fit cause you can scrape the sides of this bowl when digging in to get a burst of cheesyness.
White Truffle Risotto with Guanciale
Put the Oscar Mayer bacon and supermarket pancetta away! Guanciale is here to stay. Much more delicate and flavorful because its from the pork jowl, rubbed down with sea salt, juniper berries, bay leaves, rosemary and spice, then cured for a couple weeks. This slab gots me fellin’ some type of way! Best thing about this is that since it’s cured, you can eat it right off the cutting board. But pace yourself.
Heat up a Dutch oven and add the butter and shallot. Let it lightly caramelize for about two minutes. Then add the guanciale and stir occasionally until pork is crispy. Remove some of the excess fat. Toss the rice in. Butter, rendered fat, spices, caramelized shallots all work together, absorbing into the grain a few seconds before it gets toasted. Mix it up occasionally for about two mins.
Now for the long part of this recipe. Ladle about two cups of warm broth and watch it boil instantly. Turn down the heat to low and let the grain drink up the liquid like one of d’em frat boyz. Wait about 6-9 minutes to add another ladle of broth. Stir gently each time you add liquid. Do not over stir cause you’ll end up with thick pasty risotto. While the risotto cooks, start carving your hunk of cheese.
Michelangelo’s David started off as a six-ton block of marble and he turned it into a masterpiece. So how hard could this really be…? Soon you too will have a work of art you can eat off of. Think Comme des Garçons heart as a template as you outline with a pairing knife. Then start to dig out the excess cheese around the outline still using the pairing knife.
On your fourth cup of broth dump in the mushrooms and spinach and fold in. By the fifth cup, taste the risotto. It should be soft and tender. Add salt/pepper to taste. If not, add more broth and continue to cook a little longer. Remove from heat. Time to set it off! Drizzle about a tablespoon of truffle oil over the risotto and mix it in. Don’t get carried away with the oil cause it’s pretty intense. Sidebar: if she’s feelin’ adventurous, use it as massage oil. Haha
Time to carve out a vessel to hold the risotto. Best tool to use is a melon baller. Form a “bowl” by chipping away at the parm. Put shavings in the risotto and mix in. Go as deep as you want to.
There you have it, an instant Valentine’s Day classic. I mean what girl wouldn’t throw herself at you after you dished out for this dish ya’ bich. Serve it with grilled asparagus tossed lightly with olive oil and sea salt. Pop a bottle of Banfi Chianti 2009 and whisper to her…
"I recognize your fragrance (hol’ up!) You ain’t never gotta say shit (uh!)
And I know your taste is, a little bit (mmm) high maintenance (uh).
Everybody else basic." – K. Lamar
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